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Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar

Normally I don't indulge in sweets and desserts but I couldn't resist this recipe that I found in the early summer edition of Food and Drink. It was also an opportunity to try out my homemade graham crackers as a base for the cake. There is a relatively small amount of sugar in this cake, but it is rich, so you will want to share with your friends and family, as I did.

Melt the butter in a saucepan over medium-low heat for 10 to 12 minutes, stirring occasionally, until the butter begins to brown around the edges and smells nutty. Pour the butter into the bowl with the graham crumbs and stir well to combine. Let the mixture cool for a while and then transfer to a 9-inch springform pan, pressing the mixture down firmly and pushing up the side of the pan a bit (about 1 inch). Chill while you prepare the rest of the ingredients.

Preheat an oven to 300°. Combine the ricotta, goat cheese and lemon rind in a large bowl. Beat with an electric hand mixture on medium speed for roughly 2 minutes until well combined and smooth. Reduce the mixture speed and add the sugar and flour, mixing until well combined. Add the eggs, 1 at a time, beating until each egg is incorporated into the mixture. Now stir in the vanilla and salt. Pour into the prepared crumb base and bake for 50 to 60 minutes or until set in the middle — check by inserting a cake tester or knife. Let cool for a bit and then chill in the fridge until the cake is set.

Meanwhile, toss the berries together with the lemon juice and sugar in a large bowl and set aside. Put the vinegar and black pepper into a small pot and bring to a boil. Reduce the heat to medium and simmer until the mixture begins to thicken up and turns syrupy. Pour the syrup over the berries, stirring to combine. Spoon the berry mixture over the chilled cake.

Locally made ricotta is my new found friend. Pair it with all the other goodies here and I don't see how I could resist Lisa. I have decided to take the pledge so you will be seeing a few more veggie dishes on my blog...following in your carbon print free footsteps.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.